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Executive chef Paul Gstrein puts an intoxicating twist on New American cuisine at this Newport Beach staple. Classic dishes such as quail and foie gras are livened up with the addition of a scallion pancake, shiitake mushroom and Asian barbecue glaze. Those wanting the full prix fixe can order the three-course menu, with a soup; entrée choices such as soy-glazed Atlantic salmon, beef culotte or sautéed tiger prawns; and a dessert. The rotating art exhibit, nightly jazz performances and stylish décor provide the perfect setting for one of the area's most forward-looking chefs.